Blog

Mezcal Rompope

Sous-vide cooked mezcal rompope: Ingredients 8 egg yolks 500 gr muilk 250 gr sugar 1/2 cinnamon stick 250 gr Mezcal Instructions: Vacuum pack all ingredients and […]

Read more

How to make a thick aioli garlic mayonnaise with the TR-250 blender

A user has asked how to make aioli garlic mayonnaise with the TR-250 blender so that it is very thick. Answer from our chef: To make a thick […]

Read more

Kentucky-style chicken wings 2.0

Ingredients for the marinade: Chicken wings cleaned and cut in two 10 g sweet paprika 3 g ground cayenne pepper 50 g grated spring onion 5 […]

Read more

Tarta de Santiago with sweetened strawberries

Taking advantage of the fact that strawberries are in season and that the harvest has been plentiful, today we are going to make a “Tarta de […]

Read more

Cooking for royals with SmartVide

Chef Nick Whitehouse has cooked for royals and now cooks on Australian TV (Studio 10) with SmartVide. Chef Nick Whitehouse has cooked for  the likes of […]

Read more

Apple tart à la sous-vide

Taking advantage of the gift of a box of apples from his own apple tree that our photographer Beñat has brought for us, today we will […]

Read more

Perfectly cooked hamburgers with SmartVide

Hamburgers are perhaps one of the most popular dishes all around the world. Although they are not difficult to make, it is not so easy to […]

Read more

Trout salad at 42ºC (107,6ºF)

Trout salad at 42ºc (107,6ºF) with pickled apple and mustard

Read more

Raspberry Gazpacho

In this recipe video for raspberry gazpacho, we infuse the raspberries in the SmartVide and blend the ingredients in a TB-2000 blender.

Read more

Regeneration: a practical example

or how to feed 130 people with 2 chefs and 2 immersion circulators We like to show the possibilities of our equipment with facts, as we […]

Read more

Toast with marinated mackerel

Mackerel is an oily so-called “blue” fish that can be prepared in many ways. Abundant in the Basque Country and all along the Cantabrian coast, the […]

Read more

Leeks with potatoes

Commonly known as the “asparagus of the poor”. Leeks cooked sous-vide at a low temperature are a recipe worthy of any restaurant and cuisine. The texture, […]

Read more